Simple and Nutritious Fall Slow Cooker Recipes

Fall is here and that means bringing out the slow cooker. Try these nutritious and simple recipes this fall.

Oatmeal with Dried Cherries

Ingredients:

• 4 cups water
• 1 cup irish (steel-cut) oatmeal
• ¾ cup dried cherries
• ½ cup packed dark brown sugar
• ½ teaspoon salt

Directions:

1. In a 6 quart Crock-Pot or other slow cooker, combine the water, oatmeal, cherries, brown sugar & salt. Cover and cook on low for at least 4 hours or overnight. 
2. Serve by itself or with fresh fruit!

Black Bean Chili

Ingredients:

• 2 cans black beans, drained
• 2 cans diced tomatoes (with or without chiles), drained
• 1 cup corn
• 1 bunch scallions, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. In a 6 quart Crock-Pot or other slow cooker, combine the beans, tomatoes, corn, scallions, garlic, chili powder, cumin, salt, & pepper. Cook on low for at least 8 hours or 3-4 hours on high. 

Cranberry-Apricot Pork Roast

Ingredients:

• 1 cup chopped cranberries
• ¼ cup quartered dried apricots
• ½ tsp grated orange peel
• ¼ cup orange juice
• 1/3 cup chopped shallot or onion
• 2 tsp cider vinegar
• 1 tsp dried mustard
• 1 tsp salt
• 1 tsp grated fresh ginger
• 2 pounds boneless pork loin roast

Directions:

1. In a 4 quart or larger slow cooker, combine the cranberries, apricots, orange peel & juice, shallot or onion, vinegar, mustard, salt, & ginger. Add the meat & spoon some of the cranberry mixture on top. Cover and cook on the low setting for 7 to 9 hours, or until the pork is fork-tender. 

Greek Chicken

Ingredients:

• 1 cup quinoa
• 1 small whole chicken (3-5 lbs.), skin removed
• 1 red onion, deiced
• 2 cups vegetable broth
• ½ cup Greek yogurt
• Juice of 1 lemon
• 1 tablespoons oregano
• 1 tablespoons basil

Directions:

1. Place all ingredients except chicken and quinoa in slow cooker and stir well. 
2. Add in chicken (you can keep it whole or break it into breast, thigh, leg, wing etc. This recipe also works with frozen boneless, skinless chicken breasts… just defrost first). 
3. Cook on low for 6+ hours. Use a thermometer to make sure the internal temperature of the chicken has reached 165 degrees (F). 
4. Right before serving, cook quinoa on the stove top according to package instructions. Serve chicken on top of quinoa and top with excess sauce from the crock pot.

Savory Fall Stew

Ingredients:

• 1 cup Lentils
• 3/4 cup Quinoa
• 1 cup Water
• 2 quarts Vegetable Broth
• 2 cups Mushrooms, sliced
• 1 cup Carrots, sliced
• 1 yellow Onion, diced
• 1 tablespoon. Black Pepper
• 1 tablespoon Basil
• 2 cloves Garlic, minced
• 2 teaspoons dried thyme

Directions:

1. Mix ingredients together in a slow cooker and cook on low for 4 to 6 hours.